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KOLLYVA – A DISH FOR THE DEPARTED



Kollyva.

For humankind, the Resurrection of the dead at the Second Coming of Christ is
imminent. The Orthodox Christian faithful strive to live their lives in
anticipation of it. When the physical body dies, the soul continues to live and
is simply separated from the body until the time when it is reunited in the
Resurrection. In the words of St. Paul, “what you sow is not made alive unless
it dies” (I Corinthians 15:36).

Kollyva, which is prepared in memory of the departed, is symbolic that which is
sown and comes back to life. To be precise, it represents the hope of the
Resurrection itself. When a grain of wheat is planted in the earth as if being
buried, it regenerates and springs to life from its dormancy. In its growth, it
then bears much more grain than the original seed alone was able to offer. In
the Gospel of John we read, “unless a grain of wheat falls into the ground and
dies, it remains alone; but if it dies, it produces much grain” (John 12:24).

Most recipes for kollyva call for boiled wheat berries (or rice in some
instances) that are then heavily sweetened and then covered with powdered sugar.
Most everyone I know nowadays (including myself) has some form of sensitivity to
modern wheat, as it is quite challenging to digest. In addition, we all know
that refined sugar isn’t so great for us. My solution to this problem is quite
simple. This is where the ancient grain einkorn comes in and the well-known
boiled Acer species’ tree sap, maple syrup.

Sprouting the einkorn berries prior to cooking makes them even more digestible,
plus it then takes them less time to cook. The recipe I have to offer here is
one that is not only delicious, but also good for you. You will need to begin
soaking the einkorn berries a day in advance of when you plan to actually make
the kollyva, so plan on allotting additional time for this step (approximately
24 hours).

 

Cooked einkorn berries.

Sprouting the einkorn berries prior to cooking makes them even more digestible,
plus it then takes them less time to cook. The recipe I have to offer here is
one that is not only delicious, but also good for you. You will need to begin
soaking the einkorn berries a day in advance of when you plan to actually make
the kollyva, so plan on allotting additional time for this step (approximately
24 hours).

Ingredients:

4 c einkorn berries

1 c crushed pecans

1/2 c maple syrup

Seeds of one large pomegranate, reserve 1/4 c.

1/2 tsp fresh orange zest, packed

1 tsp cinnamon

1/4 tsp vanilla powder

1/4 tsp unrefined fine sea salt

Dried currants, halved pecans, and the reserved 1/4 c of pomegranate seeds can
be used for decorating the top of the finished kollyva

Directions:

Place einkorn berries in a large bowl and cover with several inches of water.
Let soak overnight or for at least 8 hours. Drain the berries and place them in
a colander to begin to sprout, stirring every couple of hours. When a tiny white
“tail” is seen on the berries, you will know that they have sprouted.

Place sprouted berries in a large pot and fill it with water, enough to cover
the berries by at least 3-4 inches. Bring the pot to a boil and then place heat
on low, simmering until the berries are soft and easily chewed, approximately
30-45 minutes. It is best to begin checking the simmering berries at around the
30 minute mark to see if they’re tender.

Once the berries are cooked, drain them and then let them cool to room
temperature. Once cool, add all of the remaining ingredients (remembering to set
aside 1/4 c of pomegranate seeds for decorating), being sure to incorporate them
all in very well.

Place the finished kollyva in a beautiful bowl and decorate the top.

Kollyva decorated with a border of pecans and pomegranate seeds, and a cross
composed of dried currants.

 

 

 

December 8, 2015/0 Comments/by UncutRoots

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UncutRoots2015-12-08 04:47:452016-12-10 20:58:35Kollyva – A Dish for the
Departed

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